超声波辅助萃取牛至草迷迭香酸和绿原酸工艺研究

Ultrasonic-assisted extraction of rosmarinic acid and chlorogenic acid from Origanum vulgare L.

本文以牛至草为原料,采用超声波辅助萃取迷迭香酸和绿原酸,以含量为指标通过单因素和正交试验优化提取工艺参数。单因素试验结果表明:最佳的提取溶剂为40%酒精、浸泡时间1h、超声时间5min、提取功率200W、料液比1∶16、提取次数为2次。正交试验确定最优组合为A3B1C3,即酒精度60%,提取功率60W,料液比1∶16。在该条件下经验证所得提取物中迷迭香酸和绿原酸的平均含量分别为1.786%和4.816%。该结果可为企业综合开发牛至草资源提供参考。

Rosmarinic acid and chlorogenic acid extracting from oregano was optimized by ultrasonic assisted extraction based on the single factor experiments and orthogonal experiments.The optimal conditions by single factor experiments were:extraction solvent 40%alcohol,soaking period1 h,ultrasonication time5 min,sonication power200W,solid to liquid ratio 1∶16,and 2 times of extraction.The optimum conditions by orthogonal experiments were:extraction solvent 60%alcohol,sonication power60 W and solid to liquid ratio1∶16.Under the above conditions,the yield of rosmarinic acid was 1.786%and chlorogenic acid was 4.816%.The study provides a reference for the further development of oregano.